Page 54 - Amazing Ribs - Book

wet from the moisture on the surface of the meat, and they can penetrate slowly to the center of the meat. Once in there they also alter the proteins and help them retain water. Salt also amplifies flavor without altering it. So, if you have time, salt your ribs an hour or three before cooking. Our rule of thumb for most meats is 1/2 teaspoon Morton’s kosher salt per pound of meat. Table salt has smaller grains and less air between the grains so use 1/4 teaspoon per pound. But ribs are only about half meat, so cut the ratio in half. I.e., use 1/4 teaspoon Morton’s kosher salt or 1/8 teaspoon table salt per pound of ribs. This process of salting hours before cooking is called dry brining. Read more about the science of salt here, and dry brining here.
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